Rasmalai Recipe – Indian Special
Rasmalai is a luxurious and beloved Indian dessert made from soft, spongy cheese patties (rasgullas) soaked in sweet, thickened milk infused with cardamom and saffron. Garnished with pistachios or almonds, this dish is creamy, fragrant, and melt-in-the-mouth delicious. Popular at festivals, weddings, and special occasions, Rasmalai is both rich and refreshing—a perfect finish to any Indian meal.
- Prep Time30 min
- Cook Time45 min
- Total Time1 hr 15 min
For the Rasmalai Balls (Chenna/Rasgulla):
- 1 liter whole milk
- 2 tablespoons lemon juice (diluted with 2 tbsp water)
- 4 cups water
- 1 cup sugar
- 1 tsp cardamom powder
For the Rabri (Flavored Milk):
- 3 cups whole milk
- ¼ cup sugar (adjust to taste)
- ½ tsp cardamom powder
- A pinch of saffron threads (optional, soaked in 1 tbsp warm milk)
- 2 tablespoons chopped pistachios and almonds
Prepare the Chenna (Paneer):
Boil 1 liter of milk in a heavy-bottomed pan.
Once it comes to a boil, reduce heat and add diluted lemon juice gradually, stirring until the milk curdles.
Turn off the heat and strain using a cheesecloth. Rinse under cold water to remove lemon flavor.
Hang the cloth for 30 minutes to drain excess water.
Make the Rasmalai Balls:
Knead the chenna on a flat surface for 8–10 minutes until smooth and soft.
Divide into 10–12 equal balls and flatten them gently into discs.
In a wide pan, boil 4 cups water and 1 cup sugar. Add the discs and cook covered for 12–15 minutes.
They will puff up. Remove and cool slightly in some syrup.
Prepare the Rabri:
In a heavy-bottomed pan, boil 3 cups of milk. Simmer and reduce it to 2 cups, stirring occasionally.
Add sugar, cardamom powder, and saffron milk. Mix well.
Stir in half the nuts and simmer for another 5 minutes.
Assemble:
Gently squeeze the cooked rasmalai discs and place them in the rabri.
Let them soak and chill for at least 2 hours in the fridge.
Serve:
Serve chilled in bowls, garnished with remaining chopped pistachios, almonds, and a few saffron strands.
Recipe Notes :
Milk Quality : Use full-fat milk for the best chenna texture.
Chenna Kneading : Don’t rush this step—it ensures soft and smooth rasmalai.
Sweetness : Adjust sugar in the rabri as per your taste.
Make Ahead : Tastes even better when made a day in advance as the flavors meld beautifully.
Storage : Store in the refrigerator for up to 3 days. Not suitable for freezing.
